2 1/2 oz. gin
1/2 oz. dry vermouth
Shake with ice and serve up or on the rocks. Garnish with olives or a lemon twist.
1.5 oz. Cognac
.25 oz. lillet rose
.25 oz. cointreau
.5 oz. fresh lemon juice
.75 oz. simple syrup
.75 oz. cranberry puree
4 dashes absinthe
Served up in a cocktail glass/coupe with a lemon wheel
Daniel Barnes
Ghibellina
Arlington, Washington DC
Grey Goose Pear
Pear Puree
Lemon
Moscato
Kent Howard
TIMPANO
Fort Lauderdale, FL
Blue Coat Gin
Ginger
Lemon
Rhubarb Bitters
Sparkling Rose
Village Whiskey
Atlantic City, NJ
1 ½ oz. Harissa infused Vodka
1 oz. cucumber infused simple syrup
½ oz. fresh lemon juice
Shake, serve and finish with a float of Cava and a cucumber slice.
Greg West
Hunger Restaurant
Seattle, Washington
6 bottles Honey Brown Lager
2 ½ cups pineapple juice
12 oz. lemon-lime soda
Lemon, lime, and orange for garnish
Combine ingredients in a pitcher with ice. Stir and pour into chilled glasses.
6 bottles wheat beer
6 oz. gin
4 1/2 oz. St-Germain
3 oz. lemon juice
3/4 tsp. sugar
3 dashes orange bitters
3 oz. grapefruit juice
Combine ingredients in a pitcher with ice. Garnish with grapefruit peel.
4 cups hefeweizen beer
1 1/4 cups applejack
1 1/4 cups lemon juice
3/4 cup maple syrup
6 tbsp. apple cider vinegar
3/4 cup club soda
8 lemon wedges
Combine ingredients in a pitcher with ice, stir and serve.
3 oz. Samuel Adams Cold Snap
1 oz. Bourbon
.5 oz. Yellow Chartreuse
.5 oz. Lemon juice
.5 oz. sugar
Combine ingredients in a shaker with ice. Shake and strain into a rocks glass. Top with Samuel Adams Cold Snap. Lightly grate nutmeg to garnish.
5 oz. pear vodka
2.5 oz. St. Germain Elderflower Liqueur
2 oz. Simple Syrup
2.5 oz. fresh squeezed lemon juice
10 fresh mint leaves
Combine ingredients in a shaker with ice. Strain into shot glasses. Makes 8 shots.
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